FON FON CHINESE CUSINE Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED APPROX 30-LBS OF RAW SHRIMP AT IMPROPER TEMPERATURES OF , 64.0F, AND 67.0F INSIDE 3- COMPARTMENT SINK. INSTRUCTED TO MAINTAINED COLD FOODS AT 41.0F OR BELOW. FOOD WAS REMOVED BY ( PIC) AND DISCARDED AT COST APPROX $60.00-COS. PRIORITY VIOLATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

APPROVED THAWING METHODS USED - Comments: OBSERVED APPROX (2)- 40-LB PANS OF CHICKEN AT 29.0F BEING IMPROPERLY UNTHAWED UNDERNEATH PREP TABLE. INSTRUCTED TO UNTHAWED INSIDE COOLER.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

APPROVED THAWING METHODS USED - Comments: OBSERVED APPROX (2)- 40-LB PANS OF CHICKEN AT 29.0F BEING IMPROPERLY UNTHAWED UNDERNEATH PREP TABLE. INSTRUCTED TO UNTHAWED INSIDE COOLER.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.